Mediterranean lemon fish
(at time of publication)
- 2 ½ cups farfalle (bowtie) pasta
- cooking oil spray
- 4 x 150g firm fish fillets such as hoki
- 1 lemon, juice and zest
- 1 tablespoon baby capers
- 12 pitted kalamata olives, halved
- 1 tablespoon finely chopped fresh parsley
- 250g green beans, cooked
1 Cook pasta following packet directions. Drain, reserving a little of the cooking water to moisten pasta, if necessary.
2 Meanwhile, spray a large frying pan with oil. Cook fish over a high heat for 2-3 minutes on each side until almost cooked through.
3 Pour over lemon juice. Simmer for a few minutes to reduce slightly. Add zest, capers and olives and heat through. Serve fish topped with lemon mixture and parsley, with pasta and green beans.
Nutrition Info (per serve)
Total fat 6g
–Saturated fat 1g
Dietary fibre 3g
Make it gluten free: Use gluten-free pasta.
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